Paleo Dark Chocolate Brownie Bread (Vegan)

This is one of my favourite recipes from Rachel Mansfield. The texture is that of a soft gooey brownie, with with a loaf cake. It's a great and quick recipe that I highly recommend, especially if you are craving something chocolatey but reasonably clean and light at the same time. This cake gives you ALL the feels, and does not taste like your typical Paleo and Vegan cake, it's sweet, moist, soft, gooey - everything. 

You will need:

• 1/2 cup liquid coconut oil
• 1 flax egg (1 tbsp. ground flax with 3 tbsps. water, alternatively you can use 1 egg or Bob Red Mill's egg replacer)
• 1 cup unsweetened almond milk
• 1 tsp vanilla extract
• 3/4 cups coconut sugar
• 2 1/2 cups almond flour
• 1/2 cup cacao powder
• 3 tbsps. baking power
• 2 small / medium sized dark chocolate bars of your choice (I recommend Ombar, it's dairy free and refined sugar free and absolutely delicious)

Method:

1. Pre-heat over to 180 degrees Celsius (350 degrees) and line a grease a loaf tin

2. In one bowl, combine the coconut oil, flax egg and vanilla extract. Mix well

3. Add in the coconut sugar, almond flour, cacao powder and baking powder

4. Keep mixing until everything is evenly combined

5. Chop one dark chocolate bar into chunks, and fold into the mix

6. Add the batter to your loaf pan and bake for 20

7. Take out, chop up the remaining bar and sprinkle the chunks on top

8. Add back to the oven for a further 45-55 minutes

9. Allow the cake to cool for 10 minutes before serving